How Bourbon Is Made And What The Law Requires: The Short Version

When bourbon disappoints, the reason is usually easy to fix. A little practice goes a long way. Let's look at what makes bourbon work, and what you can skip.

Getting the balance wrong

In practice, when you shop, read the label for the words straight, bottled in bond or cask strength, since each tells you something concrete. Try a few side by side with a splash of water and see which grain recipe you prefer. Sip responsibly and never drive after drinking. Clean glasses, fresh ingredients and a calm pace matter more than expensive gear.

None of this needs to be exact to the drop; taste and adjust to your liking.

Bad ice

Bourbon is an American whiskey with a set of legal rules behind the name. The mash bill must be at least 51 percent corn. It must be made in the United States, distilled to no more than 160 proof, and entered into the barrel at no more than 125 proof. Nothing but water may be added at bottling, and the bottled strength must be at least 80 proof.

Fresh citrus does more for a cocktail than an expensive bottle.

Skipping the measure

The barrel rule is the one most of us notice most. Bourbon must age in new, charred oak containers. Because the barrel is new, it gives up a lot of flavor, which is why bourbon often tastes of vanilla, caramel, toasted nuts and baking spice. The char acts like a filter and a flavor source at the same time, and the wood sugars caramelize inside the barrel.

The wrong glass

Corn gives bourbon its sweetness and body. The other grains in the mash bill steer the style. A recipe with extra rye tastes spicier and drier. A recipe with wheat in place of rye tastes softer and rounder. Many distilleries add a bit of malted barley to supply the enzymes needed for conversion, so even a corn-heavy bourbon typically holds three grains.

None of this needs to be exact to the drop; taste and adjust to your liking.

How to fix it

It helps to remember that age statements follow their own rules. A whiskey called straight bourbon has been aged at least two years with no added color or flavor. If it is younger than four years, the label must state the age. Bourbon does not have to come from Kentucky, even though most of it does. Craft distilleries across the country now make it in their own climates.

It helps to make one drink first before scaling a recipe up for a group.

Practical tips

Here are a few easy places to start:

• Taste before you serve and adjust the balance.
• Never drink and drive; plan a ride home.
• Store vermouth in the fridge once opened.
• Chill your glasses before serving.

The bottom line

Take it one drink at a time. The best drink is the one you will make again. Start with the classics and build from there.